Ingredients
Scale
- 4 pieces Boneless Skinless Chicken Breasts
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Olive Oil
- 2 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- 1 cup Long-Grain White Rice
- 2 cups Chicken Broth
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Shredded Cheddar Cheese
- 2 tablespoons Fresh Parsley, for garnish
Instructions
- Pat the chicken dry and season evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add breasts and sear 3–4 minutes per side until a light golden crust forms. Transfer to a plate and tent loosely.
- Reduce heat to medium, add unsalted butter to the same skillet, and melt. Whisk in all-purpose flour to form a blond roux, cooking 1–2 minutes.
- Slowly whisk in whole milk, scraping any fond from searing. Add garlic powder, onion powder, and smoked paprika. Simmer until the sauce thickens.
- Meanwhile, cook rice in chicken broth until tender.
- Stir grated parmesan and cheddar into the sauce until smooth. Return chicken to the skillet, simmer until cooked through.
- Spoon rice onto plates, top with chicken and sauce, garnish with parsley, and serve.
Notes
Use room temperature milk to prevent the sauce from seizing. Whisk constantly when adding milk to avoid lumps. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg